"Thai-Style" Green Beans

We needed a simple Thai side to go with our Stir-Fried Eggs with Cellophane Noodles.  Alex originally suggested eating peanut butter crackers with our stir-fried eggs, but I told him that was totally  unacceptable.  So I decided to cook up some of the haricots verts we had in the refrigerator in a vaguely Thai style.  I took some ginger, garlic and a Thai chili from the refrigerator along with the green beans, and then grabbed a few ingredients from the pantry and went to town.  I thought it turned out pretty well.  You got a good hit of heat from the Thai chili, balanced against the savory/salty flavors from the fish sauce and soy sauce, and the snap of the crisp-tender haricots vert.  I briefly considered throwing in some cashews, but then I decided that sesame seeds would be easier and would probably be incorporated into the dish better.  All things considered, it was a quick and easy side dish that we threw together on a whim and came out quite nicely.

Recipe after the jump!

"Thai-Style" Green Beans

INGREDIENTS:
2 cups haricots verts, trimmed

salt

2 tbsp peanut oil

1 tbsp sesame seeds

1 tbsp ginger, finely shredded

1 garlic clove, minced

1 Thai chili, seeded and minced

1 tbsp soy sauce

1 tbsp fish sauce

1 tsp sugar

2 tbsp water

Blanch haricots verts in a pot of boiling salted water for 30 seconds.  Drain and refresh in an ice bath.  Drain.

Heat peanut oil in a wok or large saute pan over medium-high heat.  Add sesame seeds, ginger and garlic.  Stir-fry until fragrant and garlic begins to turn golden, about 15-20 seconds.  Add haricots verts and chili.  Toss to combine.  Add soy sauce, fish sauce, sugar and water.  Continue to stir-fry until haricots verts are crisp-tender and the liquid has reduced.

Serve.